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Creamy Curries – I Have Some Thoughts
I am sharing my thoughts on creating wonderfully creamy plant-based curries with endless variation possibilities...and it may sound a bit nutty.
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Jack McNulty
26
Keeping Green Vegetables Green
Maintaining vibrant green colors in cooked food can be tricky but following a few essential tips can help preserve the enticing green colors of spring.
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Jack McNulty
20
Chocolate Stories
Personal stories of my complicated relationship with chocolate, and reflections on the golden age of Swiss Chocolate.
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Jack McNulty
20
Alternative Grains: Millet
Unlocking the hidden charms of millet is all about the cooking technique and understanding how to make a basic pilaf – get that part right, and a vast…
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Jack McNulty
17
A Buckwheat Fable: The Moral of the Story
Showcasing the versatility of buckwheat to create pancakes, stir-fried pasta, and simply delicious cookies.
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Jack McNulty
16
Alternative Grains: Buckwheat
Despite its niche status, this grain alternative's rich history, sustainability, and versatility make it a compelling choice for my culinary adventures.
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Jack McNulty
20
Strudels, Strudels, Strudels
Getting over the strudel dough hurdle is easier than you may think, and that opens up a world of new plant-based ideas to explore.
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Jack McNulty
8
The Case for Sweet Potatoes (Revisited)
Sweet potatoes are filling up my VeganWeekly newsletter this week. As the season for pumpkin everything begins, I’ve decided to go all in on sweet…
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Jack McNulty
3
The Schupfnudeln Tales
Schupfnudeln are finger-shaped potato dumplings with slightly tapered ends, a recipe that is similar to gnocchi. My initial indoctrination with this…
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Jack McNulty
11
VeganWeekly
VeganWeekly
Inspiring people every week to cook 2-3 healthy vegan recipes that taste great!
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